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Side Street Pub and Grill

1167 Kensington Crescent NW Calgary AB T2N 1X7 · Food - General

Official record from Alberta →

Inspection summary

Side Street Pub and Grill has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 25, 2024. The most recent inspection, on September 5, 2025, recorded 6 infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 5 times across 3 separate inspections, most recently on September 5, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on September 5, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on September 5, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 2 separate inspections, most recently on September 5, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 2 separate inspections, most recently on September 5, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Demand Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was stored on the top shelf under the frosting in the walk-in freezer.Frosting was observed on the ceiling and the fans.-Ensure that the food is removed from the top shelf to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Stand in cooler,*Chicken was measured at 7.5 degrees C.*Ribs were measured at 9.2 degrees C.*Eggs were measured at 9 degrees C.*Cheeses were measured at 9 degrees C.*Bacon was measured at 9 degrees C.*Sour cream and cheese was measured at 9 degrees C.**The ambient temperature of the cooler was measured at 8.3 degrees C.*** All the above-mentioned perishable food items were moved in the walk-in cooler.2) In the meat drawer cooler under the grill,*Beef was measured at 9.8 degrees C.*Burger patty was measured at 7 degrees C.*Fillet chicken was measured at 13.1 degrees C.*Corn beef was measured at 11 degrees C.*Ham was measured at 8 degrees C.*Cheeses were measured at 8.5 degrees C.** Chicken fillet and corn beef were discarded.*** All the perishable food items were stored in different working cooler.-Fix the stand in cooler and the meat drawer cooler.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.-Do not store perishable items in the stand in and meat drawer cooler until it gets fixed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for Quat and chlorine had expired.No iodine tests trips for glass washer were available.-Obtain Quat, chlorine and iodine test strips.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Gap was noticed at the left bottom of the exit door.-Fix the gap and repair the weatherstripping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The bar hand sink was leaking, and the water was pooling on the floor.Water was also observed under the ice well.-Repair/replace the bar hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hand sink tap was dripping.-Fix the tap.
  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer in the spray bottle was measured above 400ppm.Quat solution was diluted by the operator which was tested to be at 200ppm.-Ensure that the Quat sanitizer is maintained at 200ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was stored on the top shelf under the frosting in the walk-in freezer.Frosting was observed on the ceiling and the fans.-Ensure that the food is removed from the top shelf to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Stand in cooler,*Chicken was measured at 7.5 degrees C.*Ribs were measured at 9.2 degrees C.*Eggs were measured at 9 degrees C.*Cheeses were measured at 9 degrees C.*Bacon was measured at 9 degrees C.*Sour cream and cheese was measured at 9 degrees C.**The ambient temperature of the cooler was measured at 8.3 degrees C.*** All the above-mentioned perishable food items were moved in the walk-in cooler.2) In the meat drawer cooler under the grill,*Beef was measured at 9.8 degrees C.*Burger patty was measured at 7 degrees C.*Fillet chicken was measured at 13.1 degrees C.*Corn beef was measured at 11 degrees C.*Ham was measured at 8 degrees C.*Cheeses were measured at 8.5 degrees C.** Chicken fillet and corn beef were discarded.*** All the perishable food items were stored in different working cooler.-Fix the stand in cooler and the meat drawer cooler.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.-Do not store perishable items in the stand in and meat drawer cooler until it gets fixed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for Quat and chlorine had expired.No iodine tests trips for glass washer were available.-Obtain Quat, chlorine and iodine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were present in the paper towel dispenser.Paper towels were restocked.-Ensure that the hand sink is always supplied with hot/ cold potable water, soap and single use paper towels.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The knobs controlling the hot and cold water in the hand sink were turned off.The knobs were turned on and hot and cold water were available in the hand sink.-Ensure that the knobs are not turned off. Hot and cold water should be always available for hand washing.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Gap was noticed at the left bottom of the exit door.-Fix the gap and repair the weatherstripping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hand sink tap was dripping.-Fix the tap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Clean utensils were stored in a dirty bucket.Utensils and bucket were placed for dishwashing.-Ensure that clean utensils are not stored in dirty containers.2) Dirty knives were stored on the knife holder.Dirty knives were removed.-Ensure that knives are cleaned regularly and stored in sanitary manner.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer was over 400ppm. Correct ratio to mix 200ppm was discussed.Corrected on site.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The quat sanitizer test strips were not available.Obtain functional quat sanitizer test strips.

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